Grilled Scallops with Orange-Scented Quinoa (Giada De Laurentiis) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 1/2 cups quinoa |
zest of 1 large orange |
kosher salt |
vegetable-oil cooking spray |
eighteen 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed |
3 tablespoons extra-virgin olive oil |
kosher salt and freshly ground pepper |
1/4 cup extra-virgin olive oil |
1/4 cup fresh orange juice (about 1 large orange) |
2 tablespoons fresh lemon juice |
kosher salt and freshly ground pepper |
one 15-ounce can garbanzo beans, drained and rinsed |
1/3 cup chopped fresh flat-leaf parsley |
kosher salt and freshly ground pepper |
special equipment: twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching |
Directions:
1. For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
2. For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
3. For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
4. Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
|
|